Tamony has taken eating local to a whole new level with the "one-block" diet. You can't get much more local than your own backyard. In an area about the size of a medium suburban backyard, Sunset magazine grew 30 different crops for an end-of-summer feast. To round out the menu, staff raised chickens for eggs and bees for honey, made their own wine, beer, cheese and vinegar, and pressed olives for oil. They even made salt. What began as an experiment became an article in the magazine, a web site channel, a passionate blog, and an experience in team building that continues two years later. Come hear about this amazing journey.